CHAMPAIGN-URBANA PUBLIC HEALTH DISTRICT
201 W. Kenyon Rd
Champaign, Illinois 61820-7807
217-373-7900     www.c-uphd.org
 		 

Food Establishment Inspection Report
Page 1  of ????????? 
Establishment Name
Am-Ko Oriental Foods & Gifts 		Permit #
1486
Street Address
101 E Springfield AVE
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Chul Kim
Purpose of Inspection
Routine
Date 03/18/2022
Time In 10:00 AM
Time Out 12:00 PM
No. of Risk Factor/Intervention Violations:  5 Risk Category
2
No. of Repeat Risk Factor/Intervention Violations:  0 Inspection Result
Green
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
 Compliance Status
 COS R
SUPERVISION
 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    
EMPLOYEE HEALTH
 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting X  
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events X  
GOOD HYGIENIC PRACTICES
 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    
PREVENTING CONTAMINATION BY HANDS
 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X  
APPROVED SOURCE
 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 Compliance Status
 COS R
PROTECTION FROM CONTAMINATION
 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    
TIME/TEMPERATURE CONTROL FOR SAFETY
 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition X  
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    
CONSUMER ADVISORY
 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    
HIGHLY SUSCEPTIBLE POPULATIONS
 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    
FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES
 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    
CONFORMANCE WITH APPROVED PROCEDURES
 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
In the sections below, red circle=out of compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection    
R
=repeat violation  
 Compliance Status
 COS R
SAFE FOOD AND WATER
 
30 OUT Pasteurized eggs used where required    
31 OUT Water & ice from approved source    
32 OUT Variance obtained for specialized processing methods    
FOOD TEMPERATURE CONTROL
 
33 OUT Proper cooling methods used; adequate equipment for temperature control    
34 OUT Plant food properly cooked for hot holding    
35 OUT Approved thawing methods used    
36 OUT Thermometers provided & accurate    
FOOD IDENTIFICATION
 
37 OUT Food properly labeled; original container    
PREVENTION OF FOOD CONTAMINATION
 
38 OUT Insects, rodents, & animals not present    
39 OUT Contamination prevented during food preparation, storage & display   X
40 OUT Personal cleanliness    
41 OUT Wiping cloths: properly used & stored    
42 OUT Washing fruits & vegetables    
 Compliance Status
 COS R
PROPER USE OF UTENSILS
 
43 OUT In-use utensils: properly stored    
44 OUT Utensils, equipment & linens: properly stored, dried, & handled    
45 OUT Single-use/single-service articles: properly stored & used    
46 OUT Gloves used properly    
UTENSILS, EQUIPMENT, AND VENDING
 
47 OUT Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48 OUT Warewashing facilities: installed, maintained & used; test strips    
49 OUT Non-food contact surfaces clean    
PHYSICAL FACILITIES
 
50 OUT Hot & cold water available; adequate pressure    
51 OUT Plumbing installed; proper backflow devices    
52 OUT Sewage & waste water properly disposed    
53 OUT Toilet facilities: properly constructed, supplied, & cleaned    
54 OUT Garbage & refuse properly disposed; facilities maintained    
55 OUT Physical facilities installed, maintained & clean   X
56 OUT Adequate ventilation & lighting; designated areas used    
EMPLOYEE TRAINING
 
57 OUT All food employees have food handler training    
58 OUT Allergen training as required    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment Name: Am-Ko Oriental Foods & Gifts Permit #: 1486
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: Chlorine PPM: Within specified range Heat: Blank

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):
Chul Kim
Exp. Date: 01/11/2026
ID #: 3007294
Exp. Date:
ID #:
Exp. Date:
ID #:
Exp. Date:
ID #:
HACCP Topic: Cleaning and Sanitizing

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
No. 		P Pf C R Violations cited in this report must be corrected within the timeframes below.
NRI=Next Routine Inspection 		Correction
Date
3 X 2-102.11 (C) (17): PIC Demonstration of Knowledge: Describes Compliance With Reporting Responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES
There was incomplete knowledge of the reporting responsibilities for food-borne illness. COS: The inspector provided appropriate written guidelines to include the six (6) report-able food-borne illnesses. 		COS
5 X 2-501.11: Vomiting/Diarrhea Clean-up Written Procedures
The facility did not have written guidelines for the clean-up of a vomit event. COS: The inspector provided appropriate written guidelines. 		COS
10 X 5-205.11 (B): HANDWASHING SINK No Other Uses
The hand sink nearest to the prep / wrapping table (near the walk-in freezers) had items in the basin including a napkin, apple seeds, a rolling caster from a piece of equipment, (and a live cockroach). COS: The employee removed the items. 		COS
10 X 6-301.11: HANDWASHING SINK Provided with Hand Soap
There was no hand soap at the hand sink in the toilet room or at the hand sink nearest to the prep / wrapping table (near the walk-in freezers). COS: The employee provided hand soap. 		COS
23 X 3-501.17 (A): RTE-TCS FOODs: On-Premises Preparation & Hold Cold >24 Hours: Date Marking
Multiple facility-packaged RTE-TCS food items (in the walk-in cooler and the open-air display cooler) were not date-labeled. COS: Discussion with the employee (and a phone call to another employee) revealed that the Squid Salad, the Seasoned Dried Radish, the Seasoned Sliced Pollack, and the Seasoned Burdock Gobo had been packaged on 3/15. The Seasoned Sliced File Fish and the Seasoned Garlic Sprout had been packaged on 3/16. The employee labeled all of these items to be discarded by the end of the 7th day. 		COS
36 X 4-204.112 (B): Ambient TEMPERATURE MEASURING DEVICE-Provided
The thermometer on the walk-in cooler did not work. 		NRI
38 X 6-501.111 (A) (B) (D): Presence of Insects or Rodents or Other Pests: Control to Eliminate Presence
There was a live cockroach in the hand sink nearest to the prep / wrapping table (near the walk-in freezers). The employee removed the cockroach. Please provide evidence of pest control by 4/1/22. Note: The facility must provide pest control invoices/reports showing two consecutive visits with no cockroach activity on or after this date. 		04/01/2022
39 X X 3-305.11 (A) (B) (C): FOOD Storage: Preventing Contamination from the PREMISES
Boxes of food items were stored on the floors of both walk-in freezers (R1). Cases of food items were stored on the floor of the warehouse area. 		NRI
48 X 4-603.12 (B): Cleaning EQUIPMENT and UTENSILS: Precleaning- Preflush, Soak, Scrubbed
The slicer was soiled with dried food debris. 		NRI
49 X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The interior floors of the glass-door upright freezers (in the customer area) were soiled. The fan shields in the walk-in cooler were soiled. 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
The floor was soiled beneath kitchen equipment, in the walk-in cooler, and in the warehouse area (R3). The walk-in freezers were both so densely packed with frozen foods that the aisle space was insufficient to allow cleaning (R2). The floor was soiled near the wrapping / prep table. There was ice on the floor of the large walk-in cooler. 		NRI
55 X 6-501.11: PHYSICAL FACILITIES: In Poor Repair
The wall of the toilet room was in poor repair. 		NRI
55 X 6-201.13 (A): Floor-Wall Juncture: Coved & Closed: No Water Flushing Floors
The coved base was not attached to the lower wall/floor in front of the large walk-in freezer. 		NRI
Inspection Comments Please provide evidence of pest control by 4/1/22. Note: The facility must provide pest control invoices/reports showing two consecutive visits with no cockroach activity on or after this date.

Note: Packaging of food items can only take place when the CFPM is present.

Please call with any questions at 217-531-2937. 		 
 

Person in Charge (Signature)

  Chul Kim, CFPM 		 

Date:

  03/18/2022
 

Environmental Health Specialist (Signature)

  Raymond Mucha 		 

Follow-up:  Yes   No   Follow-up Date: